The Uzbek kitchen
Learn how to make them
Ten dishes from the Uzbek table — where each comes from, what it tastes like, and a recipe you can cook at home.
Plov (osh)
Rice, lamb and yellow carrots from one kazan — the national dish, and a matter of regional pride.
Samsa
Flaky pastry filled with lamb and onion, baked on the walls of a clay tandir.
Lagman
Hand-pulled noodles under a sauce of lamb, peppers and radish.
Manti
Large steamed dumplings, juicy with lamb and onion.
Shashlik
Lamb skewers grilled over charcoal, served with raw onion and hot bread.
Non (tandir bread)
Round bread with a stamped centre, baked on the wall of a clay oven.
Chuchvara
Tiny meat dumplings in clear broth, the smaller the better.
Dimlama
Meat and autumn vegetables stewed slowly in their own juices.
Norin
Hair-thin cold noodles and meat, a Tashkent speciality.
Sumalak
Sprouted-wheat pudding stirred all night for Navruz.